Top pastry chef turns Australian Pork into creme caramel

Amid the sizzling stoves of culinary programs, few have managed to turn humble meat into haute cuisine quite like PorkStar. For two decades, this initiative from Australian Pork has been the industry’s most delicious disruptor, transforming snout-to-tail cooking from rustic necessity into an art form that would impress the most discerning critic. Since 2005, PorkStar has been the catalyst behind some of Australia’s most inventive dishes, proving that when you give brilliant chefs…